Mexican

Very Easy Chicken Enchiladas is for Dinner.

Very Easy Chicken Enchiladas takes 10 minutes to prepare.

Very Easy Chicken Enchiladas takes 35 minutes to cook.

Very Easy Chicken Enchiladas makes 8 servings.

The ingredients for Very Easy Chicken Enchiladas are:

Rotisserie Chicken -shredded (I only use the white meat). You could use regular cooked chicken breast but I found this to be easy & quick.

2 - cans Rotel diced tomatoes and chile peppers (I used the hot, as our family likes spicy food...but you could use the mild or original)

1 - 8oz can of tomato sauce

1 - 8 oz pkg of Colby Jack shredded cheese

1 - pkg of Mission Carb Balance tortillas (the larger ones)

Here is how you make Very Easy Chicken Enchiladas:

Makes 8 enchiladas (use a 9x13 pan)-Preheat oven to 350-Shred chicken-Drain one can of Rotel (saving the juice to be used later)-Mix together shredded chicken, 1/2 of cheese and drained Rotel in bowl.-In another bowl, mix juiced drained from Rotel, other can of Rotel and tomato sauce together. (I added a sprinkle of cajun spice, garlic powder, chili powder & cayenne pepper)-Place 1/8 of chicken mixture onto tortilla. Roll and place seam side down in 9x13 baking pan. Continue til all 8 are in pan.-Pour tomato sauce mixture over rolled tortilla and sprinkle remaining cheese over it.-Place in oven and bake for 35 mins.Number of Servings: 8Recipe submitted by SparkPeople user NCYANKEE.

The nutritional information for Very Easy Chicken Enchiladas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 271.7

• Total Fat: 6.9 g
• Cholesterol: 78.9 mg
• Sodium: 841.9 mg
• Total Carbs: 23.3 g
• Dietary Fiber: 11.5 g
• Protein: 28.9 g

Very Easy Chicken Enchiladas is Mexican cuisine.